Ingredients:

  • 2 cups (460–480 g) canned pumpkin puree (not pumpkin pie filling) OR homemade pumpkin purée
  • 1/2 cup (110 g) packed dark brown sugar
  • 1/4 cup (60 ml) pure maple syrup
  • 1/4 cup (60 ml) apple cider or water (for initial thinning)
  • 1 tablespoon (15 ml) fresh lemon juice or apple cider vinegar (balances sweetness)
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/2 teaspoon (2.5 g) fine sea salt
  • 2 teaspoons (4 g) ground cinnamon
  • 1/2 teaspoon (1 g) ground ginger
  • 1/4 teaspoon (0.5 g) ground nutmeg
  • 1/4 teaspoon (0.5 g) ground cloves or allspice
  • Optional: 1/8–1/4 teaspoon ground allspice (if you prefer deeper spice)
  • Optional finishing: 1 tablespoon (14 g) unsalted butter (optional, for extra sheen and richness — omit for dairy-free)

Instructions:

  1. Prep: Measure ingredients and combine the spices in a small bowl so they are ready.
  2. Combine: In a heavy-bottomed saucepan, add pumpkin puree, brown sugar, maple syrup, apple cider (or water), lemon juice, salt, and spices. Stir to combine.
  3. Bring to simmer: Place over medium heat and bring mixture to a gentle simmer, stirring frequently so sugar dissolves and nothing sticks to the bottom. Visual cue: small bubbles around the edges and steam rising.
  4. Reduce and cook: Lower heat to low–medium to maintain a gentle simmer. Cook uncovered, stirring every 2–5 minutes, until the mixture reduces and thickens to a spreadable consistency (about 20–40 minutes on stovetop). Visual cues: volume reduces by ~25–40%, mixture darkens slightly, and it coats the back of a spoon.
  5. Finish and blend: Remove from heat. Stir in vanilla and optional butter until melted. For a silky-smooth texture, blend with an immersion blender directly in the pot, or transfer (in batches) to a blender or food processor and purée until smooth. For extra smoothness, press through a fine-mesh sieve.
  6. Cool and store: Let cool slightly, then spoon into sterilized jars. Refrigerate once cool (keeps up to 2 weeks) or freeze (up to 6 months). If using a slow cooker, cook 4–6 hours on low instead of stovetop; follow safe canning procedures if preserving shelf-stable jars.